Community Pick
Tortellini With Roasted Garlic Sauce (Appetizer)
photo by GaylaJ
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 large head of garlic
- 1 (9 ounce) package fresh tortellini (I used tri-colored five cheese)
- 2 -3 tablespoons olive oil
- 1⁄2 cup reduced-fat mayonnaise
- 1⁄2 cup nonfat sour cream (I used light, rather than nonfat)
- 1⁄3 cup grated parmesan cheese
- 2 tablespoons Frank's red hot sauce
directions
- Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
- Cook tortellini according to package directions (do NOT overcook, best to undercook a bit). Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me). Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
- Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
- To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.
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Reviews
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Made this twice this Thanksgiving season. Once for Thanksgiving day and for a Euchre party that weekend. For Thanksgiving, I made the recipe as written and everyone loved it! We all agreed that it was a nice change from the usual chips & dip. But for the Euchre party, I did everything as written up to the frying part. Since the tortellini was going to be sitting at room temp for quite a few hours, I thought by frying them they would dry out. So, instead I drained, cooled, and patted dry with paper towel. Then tossed them with a tablespoon of olive oil. They stayed great for the 4 hours that they sat out. And the dip was to dye for!!!!Thanks Gayla for a nice change of pace recipe that worked for the two gatherings I had/attended!
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made these yesterday for a gathering...i cooked the tortellini earlier in day, then marinated in a ziplock bag with some Italian salad dressing to keep them moist.. the dip was awesome. i served it cold and everyone was eating with both tortellini and crackers... i did add way more franks hot sauce...
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Just made this for Sunday Football. Was super easy to double for a herd. Variations I made: once realizing that I had no sour cream at all, I substituted with a block of room temp cream cheese and a few tbsp of whole milk, also used pre-peeled garlic cloves - sea salted generously and doused with extra virgin olive oil, wrapped in foil and roasted about 45 minutes at 350. I had to stop myself from taste testing too many of the little buggers!
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I am kinda on the fence with this one!!! I cut the recipe in half as I was only serving 6 people....but with 2 SIL who have big appetites!!! I would have preferred a pasta that was a bigger shape, like a ravioli. I found the tortellini to small to deal with. The dip...on the other hand was excellent! Loved the flavour!! I did thin it out with a bit of milk to spread it out further!!! This was a nice change from regular appitizer of chip and dip!! If I was to do this recipe again...I use a fresh ravioli with a unique taste....fresh pasta would certainly rock in this dish!!
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